EASY HONEY SOY SAUCE

This is a quick sauce to serve over baked chicken or even grilled chicken.

1/2 Cup Honey
2 Tablespoons Soy Sauce 
1/3 Cup Water

Mix and brush on chicken and grill or bake.

BANANA - VANILLA DESSERT

4 Cups Graham Crackers, crushed
1/4 Cup Butter or Marg.
2 Tablespoons Sugar
1 Large Box Instant Vanilla Pudding and Pie Filling
21/2 Cups Milk
3 Bananas, sliced
2 Cups Whipped Cream
1/2 Cup Toasted Shredded Coconut
Preheat oven to 350. Mix the graham cracker, butter and sugar in a medium bowl. Press into the bottom of a  9x9x2 glass pan. Bake for 10 minutes. Let cool for 30 minutes.
Make up pudding according to directions. Spread over crust. Top with banana slices. Place whipped cream over the banana slices. Sprinkle with the coconut. Cover and ref. for 1 hour before serving. You can make a bigger version of this by adding more pudding and bananas and coconut and whipped cream. Can also sprinkle chopped pecans over top of coconut.

NEW USES FOR VINEGAR IN COOKING

By adding a tablespoon of vinegar to a ham when boiling it will cut the salty taste and improve the flavor of it.
Apple cider vinegar (2 Tablespoons per pint) helps kill bacteria on fruits and vegetables by soaking in water treated with it.
To keep peeled fruits and vegs. from turning brown such as apples, pears and potatoes, place them in apple cider vinegar solution (1 tablespoon per gallon of water). Keep ref. until ready to use.

Steamed vegs. will keep their bright color if you put 1 tablespoon of vinegar in the water when steaming them instead of salt.
Dried beans will be less gas-producing when you eat them if you add some vinegar to the water you are soaking them in and then add a little while cooking them. Don't add to much tho.
A teaspoon of vinegar will improve the flavor of fruit when cooking it.
Add 1 tablespoon to the water when boiling eggs to keep them from brusting if the shells should crack.
When poaching a egg add 1 tablespoon to the water to keep the eggs together.
 Meat that has been marinated in vineger will kill bacteria and also tenderize the meat. 1/4 cup with some herbs to taste will marinate a 2 to 3 lb. roast.

Tenderize very tough pieces of meat in a marinade overnight in the ref . will tenderize it.
Soak wild meat in a vinegar-water solution prior to cooking will take the wild taste away or you can also use buttermilk for this.
Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.

When making pasta, add 1 tablespoon to the cooking water to avoid adding salt which will cause the sauce not to stick to pasta. It will keep it from sticking.
For a fluffier rice, add a teaspoon of vineger to the water when cooking.
Substitute vinegar instead of lemon on fried and broiled foods.
Enchance the flavor of casseroles and pasta sauce by adding a little apple cider vinegar.
Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken.

MOZZARELLA CHEESE PUFFS

These are so good and real easy to make.

1 Cup Water  
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese

Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.

SOUR CREAM CHICKEN BAKE

4 Cups Cooked and Diced Chicken

1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese

Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.

CHICKEN AND STUFFING IN A SKILLET

2 Tablespoons Butter or Marg.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
 1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.

CHEDDAR AND PARMESAN POTATOES

1/4 Cup Butter or Blue Bonnet Marg.
1/4 Cup Flour
2 Cups Milk
1/2 Teaspoon Salt
1 Cup Cheddar Cheese, shredded
5 Cups Peeled, Sliced Potatoes, cooked and drained
1/2 Cup Bread Crumbs

In a medium pot melt the butter over low heat. Then stir in the flour until it is smooth. Add the milk. Cook and stir over medium heat until it thickens. Remove fromt he heat and add the salt and cheeses. Stir until the cheddar cheese melts. Place the potatoes in a greased 2 quart baking dish and add the cheese mixture, stirring to mix. Sprinkle the bread crumbs on top. Bake uncovered at 350 for 30 to 40 minutes. Wach as the bread crumbs may scorch on top. Can cut the heat down if they start to scorch.